This Mexican snack gets it's unique flavor and heat from the
cumin and other spices.

NACHOS & BEAN DIP, TEX-MEX STYLE

32 to 40 tortilla chips
2 cups (8 oz) shredded Monterey Jack cheese
2 tbsp sliced jalapeno peppers
1/8 tsp chili powder

  Arrange chips on a broiler safe 15 x 9 platter, and sprinkle
with cheese; top with peppers, sprinkle with chili powder.  Nuke
for 1/2 minute or until cheese melts. Serve with:

          *****BEAN DIP*****
1 (15-1/2 oz) can Mexican style chili beans
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp dried whole oregano

  Drain beans, reserving 2 tablespoons liquid. Combine beans, the
reserved liquid, and remaining ingredients in a food processor;
pulse several times until beans are partially chopped.   Pour
mixture into a small saucepan; cook over low heat, stirring
constantly, until thoroughly heated. Serve immediately.  
Yield: 1 cup.

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